cakes & brownies

It was  my dad’s birthday so I thought I’d bake a bunch of stuff to send him.  He got a huge box of baked goods…computer paper box size. 

Anyway, in that box, I made this eggless dark chocolate cake with dark chocolate frosting.

Eggless Dark Chocolate Cake Dough  Eggless Dark Chocolate Cake with Dark Chocolate Frosting  Eggless Dark Chocolate Cake with Dark Chocolate Frosting

Before I put on the frosting, I did try a little bite.  It’s pretty good — rich and chocolate-y.  You can’t even tell it’s eggless!

This is probably more of a summer recipe, but I love lemon squares.  And more importantly, I love my new crust that I’m using to make all kinds of shortbread squares.

  • 2 cups of flour
  • 1/2 cup of sugar
  • 1/4 cup of butter

Mix these well together and put half in an 8×8 greased pan.  Bake for about 10 minutes at 350. 

While the crust is baking, mix these ingredients in a separate bowl:

  • 3 TBSP of lemon juice
  • 1 tsp of lemon zest
  • 2 eggs
  • 1/2 tsp of baking powder

Lemon Curd Mix

Take the crust out of the oven and pour the above ingredients into the hot pan.   Now put the remaining crumble mix on top. 

Lemon Curd Shortbread

Bake for another 20-30 minutes at 350.

Let the pan cool before you cut.  Then serve with powdered sugar on top.  It’s got a great tart lemon flavor!

Lemon Curd Shortbread  Lemon Curd Shortbread

It’s fall and nothing says fall like spice cakes.  Or for this post, I’m talking about molasses cake with a brown butter frosting.

Molasses Cake Dough  Molasses Cake  Homemade Molasses Cake

I never tried it, but it was incredibly easy and it did turn out beautifully!  I gave it to a friend and asked for her feedback and here’s what she had to say:

The molasses cake is fabulous…I am such a spice-type cake fan it’s ridiculous. The icing was incredible!

I think we have a winner!


Brownies are my favorite, but I can’t eat the full fat ones…unless I want to pack on the poundage.  So I decided to make up my own low fat version. 

Preheat the oven to 350.  Now add the following into a mixing bowl:

  • 3/4 cup of flour
  • 2 TBSP butter, softened
  • 1/4 cup of unsweetened applesauce (or mango sauce!)
  • 1/2 cup of dark cocoa powder
  • 1/4 tsp salt
  • 1 tsp of baking powder
  • 2/3 cup-1 cup of sugar (depends on how sweet you like it)
  • 1 egg
  • 1 tsp vanilla
  • 4 TBSP strong brewed coffee, cooled
  • 1/2 cup of Greek yogurt
  • 1/3 cup of chocolate chips (opt)
  • 1/4 cup of walnuts (opt, although I think it’s best with them)

Bake for 20-25 minutes

Low fat Dark Chocolate Brownies  Low fat Dark Chocolate Brownies  Low fat Dark Chocolate Brownies

The brownies are moist, chewy and really good.  They do stick to your fingers a bit (since there’s not a lot of fat), but seriously, way lower fat than the normal ones.  And if it means I can eat one without too much guilt, I’m in.

Here are the brownies with walnuts:

Low fat Dark Chocolate Brownie with Walnuts Dough  Low fat Dark Chocolate Brownie with Walnuts  Low fat Dark Chocolate Brownie with Walnuts

I found a pretty delicious TastyKake copy cat recipe.  The cake itself is spongy and moist. 

Copy Cat Tasty Kake Peanut Butter and Chocolate Cake  Copy Cat Tasty Kake Peanut Butter and Chocolate Cake

To make it easier on myself, I put the peanut butter layer on immediately after I removed the cake from the oven.  I put a pretty thick layer on. 

Copy Cat Tasty Kake Peanut Butter and Chocolate Cake

Once the cake cooled down, I put it in the fridge.  Instead of melting chocolate, I made this dark chocolate frosting.  When the peanut butter was cold, I put on the frosting.

Copy Cat Tasty Kake Peanut Butter & Chocolate  Copy Cat Tasty Kake Peanut Butter & Chocolate

It’s seriously good!

**UPDATE 10/27 – I just found out that Trader Joe’s doesn’t have mango sauce anymore!  But seriously, this would work great with their apricot sauce too.  Or you can always use fresh fruit too.  You just won’t need to use as much (if any) corn starch/flour and you will probably need to add some sugar.**

I have this really horrible habit of stocking up on food.  The reason?  I don’t have a car so when I go out to, for example, Trader Joe’s, I don’t know when I’m going back so I buy a lot. 

I’m really guilty of doing this at Trader Joe’s too…and that’s why I made this mango shortbread.  I had a lot of jars of mango sauce and while I love them, it was too much.

In case any of you are like me and have a lot of fruit sauce such as chunky apple, mango, etc — this is a great recipe to use it up!  It’d be great with pumpkin too!  And fresh raspberries, strawberries, etc.  Really almost anything!  You may not need to use as much flour/corn starch for the other fruits and pumpkin though so just pay attention when you’re mixing.

Preheat the oven to 375.  Then to make the crust, mix these together:

  • 4 cups of flour
  • 1 cup of sugar
  • 1 cup of butter

For the filling, mix this together:

  • 2 cups of mango sauce
  • 1/2 cup flour
  • 3-4 TBSP corn starch (depending on how thick you want the filling — thicker = more starch)
  • 1 1/2 tsp cinnamon
  • 2/3 cup sugar (opt — I didn’t include because my mango sauce was sweet enough)
  • 1 tsp of vanilla (opt — same as above but this would be a good addition for apples)

Now spray a 8×13″ pan with non-stick spray.  Put half of the crust mixture and pat down so the bottom if full with crust. 

Mango Shortbread

Then put the filling on top and add the rest of the crust mixture. 

Mango Shortbread  Mango Shortbread

Pat the top of the mixture down, but not too hard so that the filling squeezes out.

Bake for about 30-35 minutes until lightly brown. 

Serve warm with whipped cream or ice cream or plain. 

Mango Shortbread  Mango Shortbread

It’s buttery and sweet!  Plus, it’s easy to make and a perfect after dinner dessert.

Originally, I was looking to make some healthy food using applesauce as an ingredient.  You know the drill by now, I have a jar that hasn’t been used and now I’m looking to try to use it up before it expired.

I found Hershey’s cinnamon chip loaf recipe.  I realized I had all the ingredients, except the cinnamon chips.  When I went to the grocery store to pick them up, my store didn’t have any.

So I substituted 3 1/2-4 tsp of cinnamon and 2 medium peeled chopped apples — hence the reason I call it cinnamon apple cake/loaf.

Cinnamon Apple Cake/Loaf  Cinnamon Apple Cake/Loaf  Cinnamon Apple Cake/Loaf

Next time, even if I could find the cinnamon chips, I think I’d stick to my modifications. The cake/loaf was moist and sweet.  It was awesome!


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